ventresca

See also: Ventresca

English

Etymology

Italian

Noun

ventresca (uncountable)

  1. Flesh from the belly of a tuna, which is prepared in oil and served as food.
    • c. 1954–1987, Elizabeth David, Italian Food, Penguin Classics (1999), →ISBN, page 13:
      The choice part of the tunny fish is the stomach (ventresca), which is very tender and of an appetizing creamy-pink color. [] For a salad one must always ask for ventresca.
    • 2007, Gillian Riley, The Oxford Companion to Italian Food, Oxford University Press, →ISBN, page 163:
      Anatra ripiena is a Venetian recipe for duck, sometimes boned, stuffed with a rich mixture of breadcrumbs [] , sometimes some tunny ventresca, and nutmeg, []
    • 2007, Marcella Hazan, “Eating Alone”, in Jenni Ferrari-Adler (editor), Alone in the Kitchen with an Eggplant, Riverhead Books, →ISBN, page 104:
      Ventresca, tuna’s succulent belly, is another of my favorites. [] If I have some cooked cannellini or borlotti beans in the refrigerator, I warm them up with some of the liquid they have been cooked in, then drain them and add them to a can of ventresca together with several thin slices of raw onion.

Usage notes

  • Though found in English contexts, the noun ventresca is normally italicized as a loanword.

Anagrams


Italian

Noun

ventresca f (plural ventresche)

  1. ventresca
  2. bacon

Synonyms


Spanish

Noun

ventresca f (plural ventrescas)

  1. ventresca
This article is issued from Wiktionary. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.